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dressing

recipes

Extra-Moist Roast Turkey with Pan Gravy

The secret to this succulent bird is in the pan. We used the kind of old-fashioned, inexpensive oval roaster found in most supermarkets.
November 2008
recipes

Cranberry Tangerine Conserve

Throw everything in the pan, and voilà! Cranberry sauce. It’s just five ingredients simmering on the stove, but it tastes beguilingly complex.
November 2008
recipes

Roast Turkey with Black-Truffle Butter and White-Wine Gravy

This is the best turkey most of us have ever tasted. The truffle butter moistens the turkey’s meat and crisps its skin during a high-heat roast.
November 2008
food + cooking

Return to the Ranch

Connecting the Dressing Dots between Hidden Valley, Napa Valley, and Decatur, Georgia.
09.26.08
cookbook club

Yogurt Sauce

Raita—the classic Indian yogurt sauce—can be spruced up with grated radish, carrot, or cucumber, but Tanis likes it plain. (registration required)
September 2008
cookbook club

Green Sauce

One of the delights of winter is the availability of good shellfish, especially sea scallops. (registration required)
September 2008
recipes

Trinidadian Green Seasoning

Trinidad-born Beverly Williams, a regular at Tim Stark’s stall at the Union Square Greenmarket, uses sweet Grenada peppers for the base of her green seasoning.
August 2008
recipes

Ketchup

This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.
June 2008
recipes

Tarator Sauce

This tahini-based sauce serves as the foundation for Mediterranean mezes like hummus and baba ghanouj, but it’s also a wonderful sauce in its own right.
June 2008
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